Rocket and Pear salad

Name: Rocket and Pear salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 people
Ingredients: 4 c yams, cut in 1” cubes; 2 tablespoon olive oil; 2 c green beans, tops trimmed off; 2 pears, cored and thinly sliced on a mandoline; 8 c rocket (aka arugula) or other hearty mixed greens; 1.5 c crumbled creamy blue cheese; 1 c walnuts; 3 tablespoon honey; 4 tablespoon apple cider vinegar; 1 teaspoon lemon thyme, finely chopped; 1 teaspoon salt; ½ teaspoon pepper; 4 tablespoon olive oil

User Reviews

5.0

111 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
8 people
Course
Salad

Rocket and Pear salad

Liam Perkins

Report

Sweet and salty, soft and crunchy, rocket and pear salad has a ton of flavor and texture from Asian pear, blue cheese, walnuts and spicy rocket. Easily a main course or a side dish.

Share:

I Made This!

83 people made this

Print

24 people printed this

Save this

66 people saved this

Ingredients

Servings

For the Salad

4 c yams, cut in 1” cubes (about 2 large yams)
2 tablespoon olive oil
2 c green beans, tops trimmed off about 300g
2 pears, cored and thinly sliced on a mandoline
8 c rocket (aka arugula) or other hearty mixed greens kale, arugula, spinach and mustard greens work great too.
1.5 c crumbled creamy blue cheese 150g cambazola or gorgonzola
1 c walnuts

For the Dressing

3 tablespoon honey
4 tablespoon apple cider vinegar
1 teaspoon lemon thyme, finely chopped or regular thyme
1 teaspoon salt
½ teaspoon pepper
4 tablespoon olive oil

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Salad

Preheat oven to 350’F. Toss yams with oil and roast 20-25 minutes until soft but still firm when pierced with fork. Blanch green beans in boiling water for 2 minutes then plunge into ice water to stop cooking and drain in colander until ready to serve.
When ready to serve (or up to an hour before) add rocket and any other greens along with pears to a bowl and gently toss with half of dressing and then arrange on a long platter. Top with green beans, yams, walnuts and blue cheese, drizzle remaining salad dressing over and serve.